• Cut each of the chicken breasts in half, horizontally, so each piece makes two pieces. Then pound each half until it is thin and has a larger surface are for easier filling and rolling. 
• In a shallow dish, combine the breadcrumbs and 2 tablespoons of grated Parmesan cheese, and set aside.

To prepare the filling

• Heat a drizzle of olive oil  a medium skillet over medium heat, roughly chop the spinach and saute it with the garlic for 2-3 minutes or until just barely wilted. 
• In a bowl, combine the sauteed spinach with the ricotta, remaining 4 tablespoons of Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

To assemble the chicken roll ups

• Drizzle a tablespoon of oil in the bottom of a large baking dish and preheat the oven to 450 degrees. Place the breadcrumb and egg white dishes next to each other and next to the baking dish, for easy assembling.
• Working with one piece of chicken at a time, put a heaping spoonful of the spinach and ricotta filling in the center of the chicken breast. Wrap the end of the chicken closet to you up over the filling and roll to form a seam. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat with the remaining pieces of chicken, making sure to place them with a little space in between each piece so that they get crisp all around. Bake for 25 minutes. 
• When the chicken is cooked through and browned on the top. Cover the chicken with the marinara sauce and slices of Mozzarella. Return to the oven and bake for another 3-5 minutes, or until cheese is melting. Top with fresh basil slices, and serve with your favorite pasta and salad!